Welcome to our second guest post about cooking from James Beard’s American Cookery. In this installment, cookbook author Jennifer McLagan prepares Beard's sweetbreads à la crème. (Read our first guest post here.)
Just as I was packing for Paris, after having finished the first edit of my new cookbook, OddBits: What to do with the Rest, the request came: “Would you cook a recipe from James Beard’s American Cookery and blog about it?”
I simply wanted to run away and not write another word. Anyone who has worked on a cookbook knows this feeling. When you finally reach the end of the project you think you never want to see your computer or kitchen again. However, I know from experience that after a week or two I'm itching to get back into the kitchen. The markets in Paris also inspi

In addition to chefs, writers, and media personalities, we'll be giving props to a new breed of food star at next year'sfood conference: visionaries who are creating a more healthful, sustainable, and safe food world. Find out more about this new award category.

Now that we've settled into fall, we can't get enough of the season's satisfying ingredients and warming flavors. Here are our favorite recipes from the past month:
Roasted Pumpkin Soup with Shrimp, Farro, and Leeks
JBF Award winner Scott Conant elevates a comforting squash purée to something worthy of a dinner party.
Brunswick Stew
Thanks to Justin Keith of Atlanta's Food 101, we have this convenient one-pot-wonder that delivers big flavor.

“We Americans undoubtedly eat more kinds of pie than any other country,” James Beard wrote in 1979. Early Americans baked sweet and savory pies in round, shallow pans as a way to stretch basic ingredients like flour and lard. The dish was such a staple that most settlers ate it at every meal.

Oh, how times have changed. These days most of us eat pie only once a year—on Thanksgiving—and we tend to stick to our family’s favorite kind, which is almost invariably one of three varieties: apple, pumpkin, or pecan.

This year, why not shake things up a bit around the holiday table by experimenting with a different kind of pie? For inspiration, look no further than these regional American pie-making traditions.

Here’s what’s happening at the Beard House and around the country next week:

Sunday, October 31, 5:00 P.M.
Friends of James Beard Benefit: Sunday Supper South
This fall our perennially popular Sunday Supper benefit is heading south to Atlanta’s trendy Westside neighborhood. Hosted by JBF Award winners Anne Quatrano and Clifford Harrison, who will be joined by their talented team, this family-style feast will be prepared by a group of the region’s best and brightest chefs.
Monday, November 1, 10:00 A.M.
Chefs and Artisans
Darryl Estrine’s photographs are iconic, bold, and aggressive. His Chefs and Artisans show reflects the strong bond between the art of chefs and the craft of their artisa